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My kids are big fans of indo chinese food. Esp Manchurian recipes. I had posted Baby corn Manchurian and Mushroom manchurian before in my space. I make this for snack or as side dish for fried rice. This dish is famous with my office colleagues too. You can make this either as dry or gravy. I do a dry version for snack. I find double frying the cauliflower keeps it crisp for longer time. So I have used double fry in this recipe. If you are going to have it immediately and wants to go with just single fry you can do it alsoIngredients:Cauliflower - 3 cupsAll purpose flour - 3/4 cupCorn starch - 2 tablespoonSoya sauce (light) - 2 teaspoonPepper Powder - 1/2 teaspoonSalt to tasteOil for deep fryingFor SauceGinger - 1/2 teaspoon (finely chopped)Garlic - 2 teaspoons (finely chopped)Spring onion (green Part) - 1/4 cupSpring onion (white part) - 1 tablespoonGreen capsicum - 1/2 (medium. chop into small pieces)Green chillies - 4 (adjust to your spice level. Chopped finely)Salt to tasteCoriander leaves - 2 tablespoonTomato sauce - 1.5 tablespoonChili sauce - 2.5 teaspoonSoya sauce (light) - 1 tablespoonSugar - 1/2 teaspoonOil - 1 tablespoon

Method:Blanch the cauliflower in hot water with salt. Drain the water and keep it aside

Mix in All purpose flour, corn flour, pepper powder, soya sayce (2 teaspoon), salt. Make a smooth thick batter with required water (Add water little by little). Mix in blanched cauliflower and leave it aside for 1 hour

Heat the oil in deep curved pan and add oil. When the oil is hot deep fry marinated cauliflower in batches. Remove it when it 3/4th done remove it and leave it in kitchen tissue paper for draining extra oil. Repeat the process for all Cauliflower.

Now add fried cauliflower back into oil and fry till it is fully done and it turns slight brown in color. Remove it ad leave it on the kitchen tissue paper till you need it. Repeat the process for all cauliflower.

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